[RedStateRocker]

The Anova.

Yeah, pretty much impossible to overcook something, although a really tender piece of meat like fish loses something after a few hours.

The thing is just brainless; vac pac a ribeye, set it for 121 or whatever you like and 10-60 minutes later it’s done. Just have to brown it, I’m still playing around with the best way, currently quickly pan frying but have used a torch and the grill. Best part is that you can dial in EXACTLY how well done or rare you (or SO) want something cooked, zero guessing.

Two hundred, more or less, plus a vac sealer if you don’t have one.

Best part is that I can throw the food in and the time isn’t critical- if I have to run out to the store or something comes up, no problem.

[JRandomFreeper]

I keep a torch (american english) in the kitchen at all times. They are also great for roasting single red bell peppers if you are only feeding one or two folks. Hot propane is my friend.

/johnny

[KosmicKitty]

Thanks. I have the vacuum sealer already so this seems like a logical next step.

One last question, can you cook things, refrigerate the packets, then warm them up and sear the outside a day or two later, or is it best to eat them as soon as they’re done?